What BBQ catering means
With BBQ catering, a caterer brings the barbecue, the food and the staff, cooks on site and serves your guests. Nobody from your party spends the afternoon at the grill, and nobody has to shop, prep or wash up. It’s the difference between hosting a barbecue and going to one.
Our chef cooks outdoors, under cover, and our staff serve and clear. The menu is beef burgers, sausages, chicken skewers, BBQ ribs, pulled pork and beef brisket, with halloumi and vegetable skewers for vegetarians, a vegan burger or sausage, and salads, coleslaw and potatoes.
When a barbecue is the right choice
A barbecue suits relaxed events where people mingle and come back for more: garden parties, summer staff days, sports club events, street parties and informal weddings. It gives guests lots of choice, which helps when your group includes people who don’t eat pork. If you want one big centrepiece that feeds everyone at once, a hog roast may suit better, and for bigger events many hosts have both. Our hog roast or BBQ guide compares the two.
Choosing the menu
Most barbecue menus mix quick-grilled items with slower-cooked meats:
- From the grill: beef burgers, sausages and chicken skewers, cooked on site and served hot
- Slow-cooked: pulled pork and sliced beef brisket, which feel more like a proper meal
- Something sticky: BBQ ribs
- Meat-free: halloumi and vegetable skewers (V) and a vegan burger or sausage (Ve)
- Sides: salads, coleslaw, new potatoes or jacket potatoes
You don’t need everything. Three or four meats plus the vegetarian and vegan options is plenty for most events. See our BBQ menu ideas for combinations that suit different occasions.
The cooking area
A barbecue is cooked outdoors, so it needs a level, open spot away from buildings, fences, marquee walls and overhanging branches, with cover over the grill so a shower doesn’t stop cooking. There needs to be room for a serving table next to it and a clear way for guests to queue. We also need a route to wheel equipment from our vehicle, ideally without steps.
Smoke drifts, so think about the wind and keep the grill away from open windows, doors and the marquee entrance. If you’re unsure about the space, send us a photo when you enquire. Our guide to what the cooking area needs applies to barbecues too.
Timings on the day
Unlike a hog roast, which cooks for hours before anyone eats, a barbecue is mostly cooked during service. We arrive in good time to set up and get the grill hot, then cook and serve at the time you choose. Tell us roughly when you’d like food to start and how long you’d like it to run, and we’ll plan around your day. If timings change on the day, let your contact know as early as possible.
Serving a crowd
Grilled food comes off in batches, so for a big group the serving plan matters. A catered barbecue with experienced staff keeps things moving, and slow-cooked meats such as pulled pork and brisket are ready to serve straight away, which takes pressure off the grill. For large numbers or a short lunch break, tell us your timings so we can plan the service. Pairing a barbecue with a hog roast is another way to feed a lot of people quickly.
Dietary needs and allergies
A barbecue is good at variety, but plan for dietary needs rather than hoping for the best:
- Ask guests about allergies and diets when they reply
- Tell us how many vegetarians and vegans to expect
- Ask for gluten-free rolls if anyone needs them, and check the allergen information for sauces and marinades
- We don’t offer halal meat, so arrange that separately if anyone needs it
We give you allergen information for every dish. Our guide to allergens at events explains the 14 major allergens and how to plan for them.
Food safety at a barbecue
Barbecues are where undercooked food most often goes wrong at home: burnt outside, raw inside. The Food Standards Agency advises cooking burgers, sausages, chicken and pork until they’re steaming hot all the way through, with no pink meat and juices that run clear (FSA: cooking your food). Raw and cooked food should be kept apart, with separate tongs and boards. A professional caterer handles all of this, which is one of the best reasons not to leave the barbecue to a willing guest.
If any cooked food is left over, cool it and put it in the fridge within two hours, then eat it within 48 hours or freeze it (FSA: chilling food safely).
If the weather turns
The grill cooks under cover, so a shower doesn’t stop the food. Your guests are another matter: have a marquee, gazebo, barn or indoor room where people can eat if it rains, and think about lighting if the barbecue runs into the evening. Strong wind is worth mentioning before the day, as it affects where the grill and serving table can go. Our wet-weather plan has more ideas.
What your quote should include
- The menu, sides and vegetarian and vegan options
- Staff to cook, serve and clear
- Plates, or china if you want it
- Arrival time and serving time
- Travel and any London charges
- What the cooking area needs
- Allergen information
- Whether VAT is included
Every event is quoted individually. Send us your date, venue, rough numbers and serving time and we’ll send a quote.
Quick answers
Do you cook the barbecue on site?
Yes. Our chef cooks outdoors, under cover, at your event, and our staff serve and clear.
Can we have a barbecue and a hog roast?
Yes. Many bigger events have both. Ask and we’ll quote for the combination.
Is there a vegetarian option?
Yes: halloumi and vegetable skewers, plus a vegan burger or sausage for vegan guests.
Do you offer halal meat?
No. Vegetarian and vegan options are available, and halal food would need to be arranged separately.
Can you barbecue in the rain?
The grill cooks under cover, so yes. Plan somewhere dry for guests to eat.
Planning an event? Tell us about it and we’ll check the date and send a quote.